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Spinach Artichoke Dip

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Sunday, 01 February 2015 12:50
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Ingredients:

  • Kosher salt
  • 2 - 10 ounce bags spinach
  • 3 Tbs butter
  • 1/4 cup minced onion
  • 1 garlic clove, minced
  • 4 Tbs all-purpose flour
  • 1 1/4 cups milk
  • 1 tsp fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 1/4 cups grated parmesan cheese
  • 1/4 cup sour cream
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup frozen artichoke hearts, thawed, squeezed dry and roughly chopped

Instructions:

  • Bring a large pot of salted water to a boil. Stir in the spinach and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.
  • Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes.
  • Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute.
  • Stir in the lemon juice, Worcestershire sauce, parmesan, sour cream, spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through.
  • Serve warm with tortilla chips, salsa and sour cream.

Scott Pollacek - about me


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